Mushroom ketchup recipe | Gourmet Traveller

Ingredients

• 675 gm large flat mushrooms, thinly sliced
• 30 gm dried porcini mushrooms
• 500 ml (2 cups) white wine vinegar
• 3 large golden shallots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 2 fresh bay leaves
• 4 whole cloves
• 3 large mace blades (see note)
• ½ tsp each ground ginger and freshly ground black pepper
• ¼ tsp ground allspice
• 60 ml (¼ cup) dry sherry